Photo: Rachel Fannie; Food Format: Goure Making
Grilling fish can be intimidating, but with tin cans, you don’t have to worry. Instead of worrying about the fish sticking to the grates or flipping over the flaky meat, you’ll fold the salmon in foil instead. It’s not just fish inside—there’s a mix of zucchini and summertime yellow squash with a smoky honey chipotle sauce. Foil packs are a great, comforting dinner. While grilling, stir up a round of strawberry-mint julep or rum cocktails, or put the finishing touches to an easy summer dessert like raspberry tiramisu or lime pie mousse.
Chipotle honey sauce has very slight heat. If you prefer a milder sauce, use plain chili powder and a sprinkle of smoked paprika to mimic the smoke of chipotle without the seasoning. If you like intensity and can stand the heat, add up to 2 tablespoons of chili powder.
While the packs are great on the grill, they can also be prepared in the oven. Bake the prepared aluminum foil packages on a baking sheet tray in a 425 degree oven for 16 to 20 minutes.
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yields:
4
quotas
Preparation time:
0
hours
10
minute
total time:
0
hours
30
minute
Chipotle chili powder or regular chili powder
(6 ounces) skinned salmon fillets
chopped medium zucchini
small red onion, minced
Basil leaves packed and shredded
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- Heat the grill to medium to high. In a small bowl, whisk together butter, honey, chili powder, garlic, and ½ teaspoon salt. Sit aside.
- Season both sides of the salmon with ½ teaspoon salt. In a medium bowl, toss zucchini, summer squash, and red onion with ½ teaspoon salt.
- Lay four 12″ – 16″ pieces of foil on a flat surface. Divide the vegetable mixture among the foil bags, filling half the center of each piece of aluminum foil. Arrange salmon next to vegetables. Drizzle salmon and vegetables with chipotle sauce (fry until combined before using if separated), and divide evenly. Fold and seal the edges of the aluminum foil to create a bundle.
- Roast, covered, until salmon is cooked through and squash is tender, packets turning halfway through, 11 to 14 minutes. Sprinkle with basil and serve with lemon wedges.
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Photo: Rachel Fannie; Food Format: Goure Making
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